Hey Kathy, I use organic,
unbleached white flour for our bagels.
Not exact matches
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer
flour and
unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit
for... Continued
Pie Shell 1 1/4 cups
unbleached all - purpose
flour, plus extra
for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg
white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup 1 large egg yolk, beaten with 1/8 teaspoon water
6 seitan cutlets (about 1 1/2 pounds) Whole wheat
flour,
for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek,
white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon
unbleached all - purpose
flour 3/4 cup
white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley
for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries,
for garnish 1 lemon, thinly sliced,
for garnish (optional)
And although I opted
for a heartier base of spelt
flour,
unbleached or
white whole wheat
flour will work just the same.
1 tablespoon canola oil 1 tablespoon skim milk 1 large egg
white 1/2 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons
unbleached all purpose
flour 1/2 teaspoon baking powder food coloring (red, orange, yellow, green, blue, purple)
For the Frosting: 2 tablespoons unsalted butter, room temperature 4 ounces 1/3 less fat cream cheese, room temperature 1/8 teaspoon vanilla extract 1/2 cup powdered sugar
butter
for greasing pan 2 cups oat
flour (make your own by processing old - fashioned oats) 1 3/4 teaspoons baking soda 1 1/4 teaspoons fine grain sea salt 2 1/4 cups (10 oz)
unbleached all - purpose
flour, plus more
for dusting / kneading 1 3/4 cups buttermilk plus more if needed and 2 Tbsp
for brushing dough 2 Tbsp seeds (
white sesame seeds, black sesame seeds, caraway seeds, poppy seeds, etc)
Substitute 1/4 cup millet
flour for an equal amount of
unbleached white flour in any baked good (cookies, breads, pancakes... whatever you like) to add more nutrition and a unique flavor.
Sourdough starter (1/4 cup) Filtered water (12 oz + extra to activate starter)
Unbleached, all - purpose
white flour — I used King Arthur (16 oz + extra to activate starter and some to put on your board) Sea salt (1/2 tsp) Rice
flour,
for dusting
To further justify my inhalation of these treats — I'm going organic... Using my favorite Bob's Red Mill Organic
Unbleached White Flour, which is produced locally, and freshly milled from organic hard red wheat as the base
for my blondies.
This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup
unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder freshly ground black pepper to taste vegetable oil
for frying sour cream Instructions Grate the potatoes in a food processor or on the largest grating side of a hand grater.
For us, he suggests mixing 3 pounds
unbleached white flour with 1 pound of whole wheat
flour.
I think it's
for that reason that in Nourishing Traditions this is the one recipe where the principles of the cookbook are compromised and
unbleached white flour is used.
Substitute 1/4 cup millet
flour for an equal amount of
unbleached white flour in any baked good (cookies, breads, pancakes... whatever you like) to add more nutrition and a unique flavor.
I made it again here, but this time I used whole wheat
flour for the spelt and
white wheat
flour for the
unbleached.